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2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Follow these steps, then you'll know the answer.

# Find the right bread:

* White bread is traditional but it isn't sturdy and the jelly soaks through (Remember your grade school field trips with prepackaged lunches. this will be great!!! In addition, white bread is extremely processed and lacks vitamins - why not make this delicious and healthy?

* Multigrain adds its own flavor that complements the sweetness of the jelly and peanut butter.

* Whole wheat is healthiest option. Make sure the bread is 100% whole wheat flour, not 100% enriched whole wheat flour.

# Choose your peanut butter. You'll need to decide between chunky or smooth. Chunky can often be harder to spread, as it can tear the bread. But it does add a nice crunch.

# Choose your jelly. Common options include grape jelly, strawberry jelly or raspberry jelly. The adventurous might chose apple jelly.

# Get a good amount of peanut butter on a knife or spoon (this amount varies with your personal preference) and spread it out evenly onto one of the slices of bread.

# Wipe any residual peanut butter from the knife onto the second piece of bread.

#

Scoop some jelly onto the other slice of bread. Again, the amount is up to you, but when in doubt, use less rather than more. Jelly tends to squeeze out the edges and drip if you use too much. Make sure to spread the jelly evenly.

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